Gluten Free Olive Tapenade
Bold, briny, and bursting with Mediterranean flavor, this olive tapenade comes together in minutes with nothing more than a food processor and a handful of punchy ingredients. Kalamata and green olives team up with capers, fresh herbs, lemon zest, and a generous pour of extra virgin olive oil to create a spread that tastes like it came straight from a sun-drenched coastal kitchen. Every single ingredient here is naturally free of gluten, so there's no label-scanning or ingredient-swapping required — just real, whole foods doing all the heavy lifting. The technique is simple: pulse until coarsely chopped, drizzle in the oil, and stop before it turns into a smooth paste — that rustic, textured finish is exactly what makes it so satisfying to eat. A pinch of red pepper flakes stirred in at the end adds a gentle kick if you're feeling bold. Serve it alongside gluten-free crackers or crudités, spread it over grilled chicken, or stir it into pasta for an instant flavor upgrade. It keeps beautifully in the fridge, so making a big batch ahead of time is absolutely worth it.
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Learn more →Ingredients
8 servings
- 1 cup pitted kalamata olives
- ½ cup pitted green olives
- 2 tbsp capers, drained
- 1 clove garlic, peeled
- 2 tbsp fresh flat-leaf parsley leaves
- 1 tsp fresh thyme leaves
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ¼ tsp black pepper
- 3 tbsp extra virgin olive oil
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Combine the Kalamata olives, green olives, capers, garlic, parsley, thyme, lemon zest, lemon juice, and black pepper in the bowl of a food processor.
- 2
Pulse 8–10 times until the mixture is coarsely chopped and no large olive pieces remain, scraping down the sides with a rubber spatula as needed.
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